Poached Salmon in Coconut Chili Lime Sauce over Rice Noodles
It’s one of our most requested and made recipes! Such wonderfully rich flavor, healthy protein & fats and ease to prepare has people making this one on repeat. If you’re looking for some balance without sacrificing taste in the New Year, this recipe is for you!
Serves 4
Ingredients:
4 salmon fillets, 6oz each preferably skinless
Kosher salt & pepper
4 Tbsp olive or avocado oil, divided
4 Tbsp brown sugar, divided
8 oz box brown rice noodles (I like Thai Kitchen brand)
5-6 cloves garlic, minced
1 Tbsp ginger powder
3 Tbsp lemongrass paste
2 Tbsp chilli garlic paste, adjust to taste
14 oz can coconut cream
14 oz can coconut milk
1 Tbsp fish sauce
2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
1 Tbsp lime juice
2 tsp lime zest (1 lime)
2 green onions, diced (green and white parts),for garnish
For Serving:
Lime for zest and/or wedges
Sliced green onions
Shredded carrots or cabbage
Grilled vegetables such as asparagus
Directions:
Preheat oven to broil.
Place salmon filets on cookie sheet lined with parchment. Drizzle 2 Tbsp of oil on salmon and season with kosher salt & pepper. Sprinkle 1 tsp brown sugar on each filet. Place salmon in oven on top rack and broil for 3-4 min. It should be slightly browned and caramelized on the outside but slightly rare inside. Remove from oven and set aside.
Fill stockpot with water and bring to a boil.
Heat remaining oil in a large saucepan on over medium heat. Add garlic, ginger and lemongrass. Cook until garlic is golden brown, approx two minutes. Add remaining brown sugar and cook for 20 seconds until it becomes slightly caramelized, then stir in chili paste. Add coconut cream & milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce. Stir in fish sauce, salt, pepper, paprika and lime juice, increase heat to high. Simmer for 2 minutes.
Using a spatula, place salmon in the skillet of sauce. Lower heat and simmer for 4 minutes, or until just cooked. While cooking, use a small spoon and spoon sauce over top of salmon, almost like you are basting it. After 4 minutes, turn stove off and allow salmon and sauce to stay warm in pan. Adjust salt to taste with fish sauce.
Place rice noodles in boiling water. Cook quickly, roughly 5 minutes until just soft throughout. Drain in colander. Do not rinse. Using tongs, plate noodles on the center of each plate. Top with a filet of salmon. Spoon ½-2/3 cup of sauce over each filet and noodles. Garnish with diced green onions and lime zest and any other toppings of choice.
Note, you could easily substitute brown rice or regular rice for the noodles.